When it’s cold out and Paco and I want to eat something relatively light, we love mussels steamed with shallots and white wine.  I usually make a vegetable on the side and eat this with toasted baguette, so I will make 1 pound of mussels per person. You can make half a pound if this is a first course or part of a heartier meal. It would be great with a simple pasta.

Mussels with Shallots and White Wine
Adapted from Ronald Johnson’s Company Fare

2 lbs mussels, soaked in cold salt water to release the sand, and scrubbed if any beards remain
1 T butter
1 T olive oil
1 shallot, finely chopped
pinch of dried thyme
1/2 dried bay leaf
1 c white wine
kosher salt
black pepper
1/4 c fresh parsley, chopped

Heat the butter and olive oil in a 3-quart pot over medium heat.  Add the shallot and saute for a minute or two, then season with salt, pepper, and thyme.  Add the bay leaf and wine allow to cook for a minute or so.

Add the mussels and stir them around the pot. Cover the pot and allow the mussels to steam for 5 minutes, until all of them are open. Sprinkle parsley over the mussels, and serve family style or ladle some mussels and broth into wide bowls.